Sourdough BLT Sandwich

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5 from 1 vote

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 399kcal

Ingredients

2 slices sourdough
2-4 slices thin-cut bacon
1 teaspoon red wine vinegar optional
3 tablespoon Greek yogurt ranch
½ heirloom tomato sliced
½ cup leaf lettuce about 3 leaves

US Customary - Metric

Instructions

In a large skillet over medium low heat, add the bacon and cover to cook for 10-15 minutes until crispy. Remove to a plate lined with paper towels and drain the grease into a heat safe dish.
Very lightly toast the sourdough bread and then spread 1 and ½ tablespoons of ranch on the inside of each piece.
Assemble the sandwich by layering lettuce and tomato onto the inside of one piece of bread. Drizzle the red wine vinegar over top of the tomato and then add the bacon and the second slice of bread.
Enjoy!

Notes

Leftovers

This sandwich is best eaten immediately after making so I recommend enjoying it fresh.

However, if you do have leftovers, allow to cool on a wire rack for 15-20 minutes so that it doesn't get soggy and then store in an airtight container in the refrigerator for up to 2 days and enjoy cold.

Nutrition